Turkey and poppy seed casserole

6 Servings

Ingredients

Quantity Ingredient
4 cups Uncooked egg noodles
1 tablespoon Butter
1 pounds Ground turkey*
1 medium Onion; chopped
(to yield 1/2 cup)
1 small Green bell pepper; chopped
(to yield 1/2 cup)
1 can Diced tomatoes; drained
½ teaspoon Salt
½ teaspoon Pepper
1½ cup Ricotta cheese
1½ cup Sour cream
2 tablespoons Poppy seeds
2 tablespoons Grated Romano cheese
Chopped parsley, for garnish; optional

Directions

* I use cut-up leftover turkey or chicken (approximately 1½ cups).

Heat oven to 375. Grease a 2-qt. casserole. Cook and drain noodles as directed on package. If using ground turkey, melt butter in a 10" skillet over medium heat. Cook turkey, onion and bell pepper for 4 to 6 minutes, stirring frequently, until turkey is no longer pink. (When using leftover turkey/chicken, cook just the onion and bell pepper for 4 to 6 minutes. Add turkey/chicken during the last 2 or 3 minutes.) Stir in tomatoes, salt and pepper. Mix ricotta, sour cream and poppy seed in a large bowl. Stir in noodles. Spoon ¾'s of the noodle mixture into the casserole dish. Spoon turkey mixture over noodle mixture. Top with with remaining noodle mixture. Cover and bake for 50 minutes or until hot. Sprinkle with Romano cheese and parsley.

Posted to FOODWINE Digest 8 October 96 Date: Tue, 8 Oct 1996 15:51:23 -0400 From: Laura Hunter <LHunter722@...>

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